Quick & Easy 2 Ingredient Keto Noodles AND Keto Chicken Fettucine Alfredo
Recipes in this Video
Keto noodles have gained popularity as a low-carb alternative to traditional pasta, appealing to those following ketogenic diets. These noodles, often made from zucchini or konjac (shirataki), provide a satisfying base for various sauces and toppings while keeping carbohydrate intake low. The trend has led to a surge in creative recipes, making it easier for people to enjoy their favorite pasta dishes without the carbs.
Ingredients
- ●zucchini
- ●shirataki noodles
- ●olive oil
- ●garlic
- ●salt
- ●black pepper
- ●parmesan cheese
- ●basil
- ●red pepper flakes
- ●cherry tomatoes
- ●spinach
- ●onion
- ●mushrooms
- ●chicken breast
- ●ground beef
- ●cream cheese
Instructions
- 1Spiralize zucchini into noodles and set aside.
- 2Rinse shirataki noodles under cold water and drain.
- 3Heat olive oil in a skillet over medium heat until shimmering.
- 4Add minced garlic and sauté until fragrant, about 1 minute.
- 5Add zucchini noodles and shirataki noodles to the skillet.
- 6Season with salt and black pepper to taste.
- 7Sauté for 3-4 minutes until heated through.
- 8Add cherry tomatoes and spinach, cooking until spinach wilts.
- 9Stir in cream cheese until melted and combined.
- 10Sprinkle with parmesan cheese, basil, and red pepper flakes before serving.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is lower in calories and dairy-free.
shirataki noodles
Healthier: zucchini noodles
Cheaper: spaghetti squash
Zucchini noodles are fresh and low-carb.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is more affordable for cooking.
cream cheese
Healthier: Greek yogurt
Cheaper: ricotta cheese
Ricotta is often less expensive and still creamy.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups zucchini noodles (zoodles)
- ●1 lb chicken breast, sliced
- ●1 cup heavy cream
- ●1/2 cup grated Parmesan cheese
- ●2 tbsp butter
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1/4 cup chopped parsley (for garnish)
Instructions
- 1Heat a large skillet over medium heat and melt the butter.
- 2Add the sliced chicken breast to the skillet and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- 3Remove the chicken from the skillet and set aside.
- 4In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- 5Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
- 6Add the cooked chicken back to the skillet and mix well with the sauce.
- 7Add the zucchini noodles to the skillet and toss to coat them in the sauce. Cook for an additional 2-3 minutes until the zoodles are tender but not mushy.
- 8Season with nutmeg and adjust salt and pepper to taste.
- 9Serve hot, garnished with chopped parsley.
Equipment
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